The One Container You Should Never Use For Raw Meat, According To A Food Scientist - Tasting Table

"plastic is not inherently dangerous, but it is inherently porous, and that distinction matters enormously in food safety. Plastic surfaces, especially softer grades, can harbor biofilms more readily than glass or stainless steel, whose non-porous surfaces are far easier to sanitize completely."

"Scratches in plastic create microscopic grooves that trap proteins, fats, and bacterial cells that ordinary washing simply cannot reach. Even after a thorough hand-wash, pathogens like Salmonella and E. coli can persist in those crevices. The FDA recommends retiring any food contact surface that is heavily scratched or scored, because at that point sanitation becomes functionally impossible."

Plastic food storage containers pose food safety risks due to their porous nature. Unlike non-porous materials like glass and stainless steel, plastic surfaces readily harbor biofilms and bacterial growth. Scratches and microscopic grooves that develop with repeated use trap proteins, fats, and bacterial cells that washing cannot remove. Pathogens such as Salmonella and E. coli can persist in these crevices even after thorough cleaning. The FDA recommends retiring heavily scratched food contact surfaces because sanitation becomes impossible. Additionally, plastic containers can fail structurally over time, compromising their ability to safely store food.

Read at Tasting Table